Tuesday, February 28, 2012
Wednesday, February 8, 2012
Tuesday, February 7, 2012
Quinoa Meat Substitute:
Saute one diced red onion in a pat of butter. While that cooks, RINSE THE QUINOA (about 1 cup)! This is critical because it is coated with something called saponin, which tastes yucky. Once rinsed, add it to the onions, then top off with water (2 cups ish, just like rice). Bring to a boil, then simmer covered for about 15 minutes. You'll see the little white tails starting to separate. Sidenote: most packages say to cook for 30min. This is way too long and will result in mush rather than bliss. You'll know it's done by tasting a few grains - they should "pop" in your mouth. Underdone quinoa has a firm center.
Although it has an excellent taste and texture as is, we like to build from there - black beans are our favorite stir-in. I make up a batch of beans in the crock pot once a week and toss it into meals as I go so I can't tell you how many that is. Probably about a can's worth if you use them (rather than cooking from dry). We mostly use it in Mexican recipes. Just stir in a little taco seasoning and some water to the mixture. Not too much water! Simmer it together just for a couple minutes but not so long the quinoa gets mushy. I use that on nachos, in tacos, and tonight as filling for enchiladas. It's Shaune's favorite meal!
I'd love to hear from you! What fun grains and veggies have you discovered lately?
Saturday, February 4, 2012
Thursday, February 2, 2012
He has a heart for missions (and even took me to Liberia!)
He's the best Daddy I could hope to parent with...
Even to the point of cuddling sick babies!
Happy Birthday, Love! You're such a blessing to me, and I wouldn't have our life any other way. (but yes, you are still old haha!)